If you would like on, or off, of this list, just let me know.

Here Goes :-)

Yeahhhhhhhh

Here’s a recipe that my husband makes at least once every 10 days. It’s from Sunny Anderson on the Food Network. The pork sits in marinade for 1 hour on the countertop & while that sounds bad because it’s not in the fridge, it’s not. He loves them (I’m vegetarian) & people at his office are all making them now.

http://www.foodnetwork.com/recipes/sunny-anderson/easy-grilled-pork-chops-recipe.html

Here’s a Carne Adovado recipe too. We live in NM & hubby’s very into New Mexican food. This is good in burritos or tacos.

2 tablespoons canola oil
3 tablespoons all-purpose flour
4 tablespoons New Mexico red chile powder
2 1/2 cups warm water
3 cloves garlic, peeled and minced
1 1/2 teaspoons dried oregano
1/3 teaspoon ground cumin
1 tablespoon salt (we use much less because he’s on a salt restricted diet)
3 pounds cubed pork stew meat

1. In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.

2.Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.

3.Preheat oven to 325 degrees.

4.Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

Yeahhhhhhhh

Hey! You didn’t add me to the ping list!

Hope it was okay to post the recipes even though this was a preview thread! Thanks for the ping.

/johnny

Thanks for the ping, JT!

I’ll check back, in a bit. I might even have to post a recipe, or two ;D

Please add me to the ping list. Thanks

AAACK! You are ADDED :-)

-JT

Um...does that mean you want to be added to the ping list?

-JT

On please and here is my VA Peanut Soup recipe. It is a must have on our table at Thanksgiving, but good on any cold winter night.

Peanut Soup

Ingredients
1 stick butter
1 small onion, diced
2 stalks celery, diced
3 tablespoons flour
2 quarts chicken broth, heated
1 pint peanut butter (creamy)
1/3 teaspoon celery salt
1 teaspoon salt
1 tablespoon lemon juice
few dashes hot sauce

ForGarnish
good bourbon
unsweetened whipped cream
½ cup ground peanuts

Melt butter and add onion and celery. Sauté for 5 minutes but don’t brown. Add flour and mix well. Add hot chicken broth and cook for 30 minutes. Remove from stove, strain, and add peanut butter, celery salt, salt, and lemon juice. Just before serving, top adult servings with a little bit of good bourbon then garnish with unsweetened whipped cream and chopped peanuts. Children omit bourbon and top with unsweetened whipped cream and chopped peanuts. Serves 10

The more the merrier!

-JT

Please add me to the list. Thanks!

That looks very tasty!

Please add me to the ping list. Thanks!

Thanks! :)